I am looking for some coffee cake recipes and I know there are lots on this board. I just made for the umpteenth time Carolyn F's famous Raspberry Almond Crumb cake that we all know and love so well. As wildly good as that one is, I would like to have a few more coffee cakes in my arsenal. Anybody got some good recipes?

THIS one! I was just getting ready to copy and paste Carolyn's raspberry/almond coffee cake recipe when I saw this heading

It's SOOO yummy, good enough for company.

haha that's funny! This is a great coffee cake.

I think I am looking for something maybe a little lighter and more everyday. This one has a lot of fat in addition to being all almond flour, so I feel a little glumpy after eating even a small piece. I haven't dared to mess with the recipe, but I wonder if it really needs the butter, or if I might use a little coconut flour or whey protein powder in place of some of the almond flour. Just thinking...

Anyway, I bet there are some good recipes that use cinnamon topping or apples (chayotes or zucchini, etc.) Ideas?

Preheat oven to 350 degrees F. In a large bowl, mix the dry ingredients together. Stir in the wet ingredients into the dry ingredients. Fill greased donut pan circles about 2/3 of the way full with batter. Bake for about 20 minutes, or until a toothpick comes out clean.

Toasted coconut topping: Toast some unsweetened coconut flakes for about 5 minutes at 300 degrees F. Dip each donut in sugar free pancake syrup and then in the toasted coconut. Serves 8.

Butter and flour (sifted coconut flour) an 8×8 square baking pan. You can also line with parchment if you do not want to butter/flour. Set aside.

In a small bowl, mix all topping ingredients by hand or with a fork. It will all come together to form a kind of dough. Place in refrigerator until ready to use.

To make the cake:
In small bowl, combine ground almonds, coconut flour, baking powder and salt. Set aside.

In a mixing bowl, combine half and half, eggs, and vanilla. Whisk by hand until combined. Mix in Splenda. Then mix in butter. Lastly add your almond flour mix and just stir until combined. Pour batter into prepared pan. Spread evenly. Sprinkle your stopping mix on top and slightly press the topping chunks in to cake batter with your hands.

Bake at 375 F for 25 minutes or until the cake springs back lightly when touched.

Preheat oven to 350°. Butter or oil 9X9 inch pan (cooking spray is fine).
Coffee cake is prepared in three layers. If you are using a standing mixer, you can use the same bowl if you make the layers in the order listed - just remove them to separate bowls until ready to assemble.

1)Streusel Topping: Mix 1 cup of the almond meal, 1 teaspoon cinnamon, ½ cup sweetener, a pinch of salt and the 4 Tablespoons butter. I find that the whisk type attachment on my standing mixer works well - you want the mixture to stay crumbly. You can use a pastry blender, knives - whatever works. But if it all clumps together, don't worry - just crumble it over the top when the time comes. This is one area where I used to use powdered sweetener, but I have found more recently that my beloved Sweetzfree liquid (zero carbs; no aftertaste) works fine.

2) Cream Cheese Layer: Mix cream cheese, 1 egg, and ¼ cup sweetener. If you want a thinner layer of cream cheese, you can use 4 oz. instead of 6. The mixture won't be as thick and will pour more evenly over the cake layer.

3) Cake layer: Mix dry ingredients: 2 cups of almond flour, baking powder, baking soda, ¼ ½ teaspoon cinnamon, teaspoon salt, and ¾ cup sweetener if you are using a powder. Then add the sour cream, oil, extracts, liquid sweetener if that's what you're using sour cream, and 2 eggs and mix well. At this point, you might want to add 1-2 Tablespoons of water, depending on the consistency. You want the batter to be thick enough to support the rest of it, but not too gloppy - you should be able to spread it easily in the pan. I usually end up adding about a Tablespoon of water.

4) Assembly: Spread the cake layer in the pan, and spread the cream cheese on top (if it's the larger amount of cream cheese, you won't be able to spread it evenly, but that's OK). Then sprinkle the blueberries on the cream cheese and the streusel on the top of that.

5) Bake for about half an hour, or until toothpick not inserted into a berry comes out clean. If you use a thermometer, it should be about 155° F. in the center.

Butter and flour (sifted coconut flour) an 8×8 square baking pan. You can also line with parchment if you do not want to butter/flour. Set aside.

In a small bowl, mix all topping ingredients by hand or with a fork. It will all come together to form a kind of dough. Place in refrigerator until ready to use.

To make the cake:
In small bowl, combine ground almonds, coconut flour, baking powder and salt. Set aside.

In a mixing bowl, combine half and half, eggs, and vanilla. Whisk by hand until combined. Mix in Splenda. Then mix in butter. Lastly add your almond flour mix and just stir until combined. Pour batter into prepared pan. Spread evenly. Sprinkle your stopping mix on top and slightly press the topping chunks in to cake batter with your hands.

Bake at 375 F for 25 minutes or until the cake springs back lightly when touched.

Preheat oven to 350°. Butter or oil 9X9 inch pan (cooking spray is fine).
Coffee cake is prepared in three layers. If you are using a standing mixer, you can use the same bowl if you make the layers in the order listed - just remove them to separate bowls until ready to assemble.

1)Streusel Topping: Mix 1 cup of the almond meal, 1 teaspoon cinnamon, ½ cup sweetener, a pinch of salt and the 4 Tablespoons butter. I find that the whisk type attachment on my standing mixer works well - you want the mixture to stay crumbly. You can use a pastry blender, knives - whatever works. But if it all clumps together, don't worry - just crumble it over the top when the time comes. This is one area where I used to use powdered sweetener, but I have found more recently that my beloved Sweetzfree liquid (zero carbs; no aftertaste) works fine.

2) Cream Cheese Layer: Mix cream cheese, 1 egg, and ¼ cup sweetener. If you want a thinner layer of cream cheese, you can use 4 oz. instead of 6. The mixture won't be as thick and will pour more evenly over the cake layer.

3) Cake layer: Mix dry ingredients: 2 cups of almond flour, baking powder, baking soda, ¼ ½ teaspoon cinnamon, teaspoon salt, and ¾ cup sweetener if you are using a powder. Then add the sour cream, oil, extracts, liquid sweetener if that's what you're using sour cream, and 2 eggs and mix well. At this point, you might want to add 1-2 Tablespoons of water, depending on the consistency. You want the batter to be thick enough to support the rest of it, but not too gloppy - you should be able to spread it easily in the pan. I usually end up adding about a Tablespoon of water.

4) Assembly: Spread the cake layer in the pan, and spread the cream cheese on top (if it's the larger amount of cream cheese, you won't be able to spread it evenly, but that's OK). Then sprinkle the blueberries on the cream cheese and the streusel on the top of that.

5) Bake for about half an hour, or until toothpick not inserted into a berry comes out clean. If you use a thermometer, it should be about 155° F. in the center.

Butter and flour (sifted coconut flour) an 8×8 square baking pan. You can also line with parchment if you do not want to butter/flour. Set aside.

In a small bowl, mix all topping ingredients by hand or with a fork. It will all come together to form a kind of dough. Place in refrigerator until ready to use.

To make the cake:
In small bowl, combine ground almonds, coconut flour, baking powder and salt. Set aside.

In a mixing bowl, combine half and half, eggs, and vanilla. Whisk by hand until combined. Mix in Splenda. Then mix in butter. Lastly add your almond flour mix and just stir until combined. Pour batter into prepared pan. Spread evenly. Sprinkle your stopping mix on top and slightly press the topping chunks in to cake batter with your hands.

Bake at 375 F for 25 minutes or until the cake springs back lightly when touched.

Butter and flour (sifted coconut flour) an 8×8 square baking pan. You can also line with parchment if you do not want to butter/flour. Set aside.

In a small bowl, mix all topping ingredients by hand or with a fork. It will all come together to form a kind of dough. Place in refrigerator until ready to use.

To make the cake:
In small bowl, combine ground almonds, coconut flour, baking powder and salt. Set aside.

In a mixing bowl, combine half and half, eggs, and vanilla. Whisk by hand until combined. Mix in Splenda. Then mix in butter. Lastly add your almond flour mix and just stir until combined. Pour batter into prepared pan. Spread evenly. Sprinkle your stopping mix on top and slightly press the topping chunks in to cake batter with your hands.

Bake at 375 F for 25 minutes or until the cake springs back lightly when touched.

I have made Kevin's Cinnamon swirl coffe cake recipe many times and I really like it. Makes a large amount (13 x 9" pan")but can be easily cut in half. I use Jennifers bake mix and I put a crumb topping on. Keeps well in frig or freezer. Did I miss anything? LOL

I made the one just posted from Gina. Quite good, but a tad sweet. I happened to have just enough half and half, so did not have to sub almond milk for it. Cut it up into individual servings, then froze each one wrapped. I just like a piece of coffee cake for my Sunday breakfast.